East Coast Chair and Barstool Blog

Upgrade Your Restaurant Seating with New Booths

Time to add new seating to your restaurant? See what one of our new booths can do for your restaurant’s layout and overall design.

East Coast Chair & Barstool booths are Amish-made in the USA with superior craftsmanship and careful attention to detail. The booths come with many choices and customization like different vinyl colors or wood options. These booths below can be made in reclaimed barn wood, urban distressed wood, or rustic pine with multiple finish options, so you can match your solid wood table tops. 

Scroll through each slideshow and check out all the new exciting booth styles for this upcoming year!

Rustic Pine Booth

  • Rustic Pine Booth - Single

We’re adding a new wood option to our rustic booth lineup! The rustic pine booth is finished with a bourbon stain to highlight the beautiful distressed marks of the wood, creating a different look and texture than the reclaimed and urban distressed wood options.

Depending how much privacy you want for your restaurant, you can choose from single and double rustic pine booths with heights from 43” to 54”. And like the other rustic booth options, you can also choose whether you want a vinyl back or just leave it wood to match.

Tufted Booth

  • Tufted Booth - Single

Transform your restaurant’s interior with the elegant comfort of the Tufted Booth. This booth has distinct appearance because of its strategically placed buttons and folds (find out more about this diamond tufting technique here).

The Tufted Booth also has a unique color selection of soft Naugahyde vinyl to really make your booth special for your restaurant. The Tufted Booth is available in 36” to 48” heights and 48” to 72” lengths in both single and double styles.

Tavern Booth

  • Tavern Booth - Single

Mixing materials is what the Tavern Booth is all about. This booth is mainly constructed from either reclaimed, urban distressed, or rustic pine wood but also has a fully welded clear coat frame underneath. Even more than just the wood choices, the Tavern leaves a lot of room for customization for your restaurant or bar.

When purchased in the single style, this booth comes with a handcrafted unfinished back that allows restaurant patrons to get a closer look at the distressed wood. You can also add a coat rack to the any of the height options (43” to 54”).

Orchard Booth

  • Orchard Booth - Single

We put a twist on our classic vinyl booth by adding wood caps, making a contrast with these two materials to create the Orchard Booth. These caps can be made with any of our rustic wood options and finishes, making it simple to match your table tops. The Orchard Booth can also be made with a crumb strip for easy cleaning. But this booth isn’t complete until you select your vinyl color! This booth has a little more vinyl than our traditional rustic booths, with a vinyl seat, back, and back of the booth for a whole new look. The Orchard Booth can be made from a standard 43” height up to 54” to accommodate how you want these booths to look.

Trestle Booth

  • Trestle Booth - Single

Bring the farmhouse style to your dining space with the Trestle Booth. The Trestle Booth is all about being customized for your restaurant’s needs in any of our rustic wood options. This striking wood booth can be finished with a wood or vinyl back and comes with a vinyl seat. Like its namesake frame, the Trestle Booth is a great addition to your restaurant because its legs are high enough off the ground that your staff can easily clean the floor underneath it.  

Choose the right Trestle Booth for your restaurant by selecting your height (between 43” and 54”) and length (from 48” and 72”).

You can learn more about these booths by stopping by our upcoming tradeshows, visiting our website, or calling our dedicated customer care team at 800-986-5352.

What Bucket Bar Stool is Best for My Restaurant?

FAQ from East Coast Chair and Barstool

When you envision a classic bar in your head, you most likely imagine a bucket bar stool at the bar top. Buckets are comfortable and encourage customers to stay longer and spend more. But how are you going to know which one is best for your bar or restaurant?

To answer this question, you should first ask yourself what your goals are for your bar. Is comfort your top priority? Are looks important to you? Are you looking to fit as many as possible or are you okay with fewer stools? These questions are the best indicator of what bar stool you should go with.

Comfort

Any bucket bar stool is going to offer a higher level of comfort than a standard wood or metal stool, but if comfort is your top priority there are a few things to look for. First is seat thickness; you want a stool with a thick cushion because more cushion equals more comfort. Another is a flex back construction. Nobody wants to sit This allows for customers to lean back or adjust for maximum comfort. Finally, the molding of the seat. With an ergonomic seat and back, the seat will mold to the customer’s body for the ultimate in bar stool comfort.

Comfortable bar stools work well in restaurants that want to encourage customers to stay for a while and continue to drink.

Aesthetic

If you want your bucket bar stools to really add to your aesthetic, you might want to consider a tufted bucket bar stool. The unique buttoned vinyl design is not something that you see everywhere and will have your customers doing a double take.

Another option would be a bar stool with a decorative stitch. It may not seem like a lot, but the simple stitch addition will make the bucket stand out from the standard bucket bar stool.

Tufted or stitched bucket bar stools are a great option for bars looking to create a certain vibe or even a luxurious atmosphere.

Spacing

If you are a little short on space, a bar stool that has a rounding to the back often has a smaller footprint, which allows for more to be comfortably placed at a bar. This setup works well for smaller venues that still want to offer comfortable buckets to their customers.

Budget

Just because a bucket has a lower price point, doesn’t mean it isn’t a good stool. There are a few things you can look for in a budget-friendly stool to make sure it will work for you. A waterfall edge is a good option to have, this simply means there is no seam on the front of the seat, so it won’t tear with the consistent sliding on and off that some customers do.

Another feature to look for is seams with cord or PVC edging to protect them. This will help to increase the lifespan of your bucket.

Budget-friendly buckets are a great option for VFW’s, Elk Clubs, and similar organizations because they are cost-friendly and can keep customers comfortable for extended sitting and buying.

 

Still not sure what bucket bar stool would work for your business? Contact our customer care team at 800-986-5352 for their expert advice.

March Tradeshows 2019, We’ll See You There!

The start of a new year means it’s the start of tradeshow season at East Coast Chair & Barstool. It’s always exciting to get out in the field and meet old customers and connect with new customers face to face. 

We will be exhibiting at the New England Food Show in Boston and at the Nightclub & Bar Show in Las Vegas this March. Tradeshows are a great way for your business to experience the latest technology, business practices, and network with vendors to find exciting new products. For us, tradeshows are a great time to showcase our newest furniture.

Both are can’t miss tradeshows for the restaurant industry but here’s a little more information about each show, so you can choose which is the best for you to attend.

New England Food Show (March 3-5, 2019)

New England Food Show - East Coast Chair & Barstool Tradeshows

Location: Boston Convention and Exhibition Center (Boston, Massachusetts)

We are headed back to Boston for our second time exhibiting at the New England Food Show (NEFS). This show is a great fit for any restaurateur looking to find new ways to get customers in the door, food trends, and ways of interacting with customers that will inspire loyalty.

Keynote speakers for this year’s NEFS include Aman Narang (president and co-founder of Toast), Anne Burrell (chef and Food Network personality), and Jim Koch (founder and brewer of Samuel Adams).

In addition to the exhibitors (stop and say hi to us in booth #543!), the show floor has culinary demonstrations (Center Stage), tech talks (Tech Theater), innovations to improve business efficiency (Tech Pavilion), complimentary social media consultations (Social Media Hub), and beverage pairing (Beverage Alcohol Pavilion).

There are various educational seminars being offered in the show’s ‘Ed-Quarters’ including sessions like “Appealing to the (Digital) Senses: How Video Moves Us Along the Path to Purchase”, “Own the Experience, Own the Results! The 4 Pillars of Success to Drive Guest Frequency”, and “Consumers Want Transparency, Not Greenwashing: How to Give It to Them”.

Nightclub & Bar Show (March 25-27, 2019)

Nightclub & Bar Show - East Coast Chair & Barstool Tradeshows

Location: Las Vegas Convention Center (Las Vegas, Nevada)

Calling all bar and nightclub owners, the Nightclub & Bar Show (NCB) is right around the corner in Las Vegas. This will be our sixth time exhibiting at this tradeshow since 2013 and we’re excited to go back! There’s no better location for the NCB show to take place than in the epicenter of nightlife that is Las Vegas. Enjoy learning about mixology, bartending systems, and tricks of the trade.

Listen to heads of industry like Jon Taffer of Bar Rescue and Jim Meehan, James Beard Award winner and bartender, speak about promoting your bar or restaurant in revolutionary ways. You can divulge new information with sessions like “The Food Delivery Challenge – Making Profits with Third Party Fees”, “How to Herd Cats: 7 Secrets to Get the Restaurant or Bar You Want”, “Service in America Sucks”, and “The Magic of Building a Beverage Program”.

You can also attend hands-on workshops, demonstrations, and trainings to teach your staff the latest skills and techniques. But definitely don’t miss East Coast Chair & Barstool in both #610!

At both of these shows, you’ll get to check out the additions to our product line up, like new rustic booths, distressed pine table tops, and even seating styles that can be used indoor or outdoor at your restaurant. No matter which coast you are on, come out and meet us at NEFS or NCB!

What Other Restaurants Can Learn from “Build Your Own Meal” Concepts

There is no restaurant concept more creative than being one step away from literally putting customers behind a prep table or oven. We’re talking about “build your own meal” restaurant concepts and why they flourish. Popular examples of restaurants that use this concept include Blaze Pizza, Chipotle, Noodles and Company, and Burgatory. These restaurants put the creativity in customers hands as they select the ingredients and toppings that are going into their entrée, with endless possibilities.

See how this concept works and how you can shake up your restaurant’s processes with these tips!

Smooth Ordering

Long gone are the days of ‘can you put the tomatoes on the side?’ and ‘can I substitute kale for lettuce?’ Commonly these restaurants use an assembly line system where the meal and customer move down the line or, at sit-down establishments, customers fill out a check list of everything they want on their entrée.

This should also reduce the margin for error with a server taking down an order. It’s easier for something to be misheard and written down incorrectly at a bustling restaurant versus a customer putting a tick mark next to jalapenos.

The typical ordering process for these restaurants allows customers to order comfortably and not have to communicate their likes and dislikes to a waiter- picky eaters unite! It can also save the staff time going through each option with the customer.

What you can do in your restaurant: Streamline the order process for customers by breaking it down, step by step. Start with the base meal and work your way up with options. For example, start with the different kinds of meat they can choose for their burger. Then, work to buns, cheese, toppings, and sauces to finish their order.

Transparency

With “build your own meal” concepts, restaurants are forced to be upfront and honest about their ingredients. It’s likely you’ve been to eateries where you can see their ingredients behind a sneeze guard and they aren’t really looking as “fresh” as they say (here’s looking at you, Subway).

When customers are building their meals down the line or even from a notepad, they want to see basic options, as well as some places they can get a little creative. These ingredients need to look and sound (if written) appetizing to invite customers to have a little fun with their food.

Restaurants offering truly fresh ingredients can make customers can feel good about what they’re choosing to put into their bodies. So, try partnering with local farms to get fresh produce or meat. This is not only a mutually beneficial partnership but will promote local sustainability and sourced foods as well.

What you can do in your restaurant: Label, label, label! If ingredients are gluten-free, vegetarian/vegan-friendly, or soy-based, let customers know. The more detailed you can be with your ingredients, the better.

Experience

The modern restaurant is moving toward these customized experiences, like “build your own meal”, because it integrates the customers into the theatrics. Dinner becomes much more like a production than just ordering tacos a specific way, it’s a curated food adventure. 

With the possibilities of “build your own meal” concepts, customers could come ten times to your pizza place but have a different experience every single time based on their choices.

There is just a little ego-building that goes into “build your own meal” concepts. Customers are being asked to take the reins, so it’s up to them what they create. If they create something they love or is just not quite what they were hoping, there’s a possibility they’ll be back to tweak it so it’s perfection.

Try also featuring a combination of the month. This could spark a customer’s creativity while also enticing people to stop by!

What you can do in your restaurant: When you make your list of ingredient choices, make sure to not offer flavors that will ruin a customer’s meal. For example, if a customer has decided to float their burger in a marmalade and they’re not satisfied with their meal, technically, that was their choice, but you don’t want that to impact their possibility of a return visit.

The trend of putting the customer in control works seamlessly with “build your own meal” concepts because of their smooth ordering process, transparency, and experience value. Putting the customer in charge really changes the whole dynamic of a restaurant’s traditional business model.  

Would you ever try adding “build your own meal” aspects to your menu offerings? Let us know in the comments below.

Food Photography Tips for Restaurants

How many times have you heard the phrase a picture is worth a thousand words? In today’s world of constant social media interaction, that saying is truer than ever. Photos, especially photos of food, have become a major part of all social media interactions, especially on Instagram.  Now it isn’t like you can just slap up any old photo on your profile and call it a day. The higher quality and more interesting the photos, the more likely they are to be shared and bring customers in your door. But food photography can be challenging, so we’ve put together some helpful tips to have your business putting its best foot forward.

Ideal Lighting

Lighting is probably one of the most important aspects of taking a good photo. If you are able, try to use natural light with indirect sun. This will have your food looking its best, showing off its natural colors, and avoiding harsh shadows. Placing food on a table next to the window is a great way to achieve natural but indirect light. Food placed under fluorescent lighting tends to change tones and colors.

While natural light is best for photos, it isn’t always realistic in restaurants where ambiance and mood lighting are important, and probably dimmer than what you would like. If your restaurant doesn’t have access to natural lighting, you can purchase some equipment to get you closer to achieving great lighting. The Wescott 43” Apollo Orb is a relatively inexpensive option that will get the job done.

Tip: Many commercial table tops will be reflective. Watch out for this when lighting your photos, you don’t want it to distract from the food.

The Perfect Angles

Different angles capture the distinctive components of varying types of food. For example, a plate of grilled chicken and sides might be best shot from above. This will showcase the entire plate and let customers know exactly what they are getting. Items that stack, like burgers and pancakes, are better shot at a 45-degree angle. This showcases the layers and all the goodness in-between. Having photos that vary the angle also help to create variety and interest when you post them to your social accounts or use them in your menu.

Tip: Try to work in triangles. Items shot in groups of three, creating triangles helps to create structure and simplicity.

Staging Your Food

Staging your photos allows you to put your very best foot forward. That being said, staging should complement your food rather than overwhelm it. There are a few things that you can do to present your food in the best possible way. First thing is to make sure that the area you are taking the photo in is clean. Nothing is worse than having great looking food surrounded by crumbs or other unsightly things. It can really ruin the vibe of the photo and distract from the focal point.

The second thing is to switch up your props and backgrounds. Keeping it the same all the time is going to make your photos become boring after a while. If you find yourself in a slump, you can go to the nearest hardware store for some materials with different textures that you can place your plates on.

Finally, take a moment to make sure your food is looking its best is crucial. Adding a little garnish can go a long way. If you find your food looking a little lackluster, you can brush a bit of oil or water to make things look fresh. Don’t overdo it though.

Tip: For inspiration on staging, find a few Instagram accounts that you love and try to emulate their work.

Benefits of Action Shots

Actions shots are a great way to diversify photos and add some interest. A creative way to get these is with a few behind the scenes photos. Your chef stirring up a batch of soup or about to slice some ingredients for your signature dish is an engaging way to let your customers see what goes on in the back and get them craving your food.

Tip: Action shots are also great for adding a human element. It helps to tell your story so don’t be afraid to include hands in some of your food photos.

Editing

The amount of editing you do is entirely up to you. If you choose to edit your photos, there are plenty of free or low-cost editing apps that you can utilize. Depending on the amount of time you spend taking photos and editing, you might want to consider installing Adobe Photoshop or Lightroom. These programs have long been recognized as the top editing software.

Tip: Try not to over edit your photos. To much editing will look fake and potentially tacky.

Branding

Just like everything else in your restaurant, your photos should work within your overall brand design. If your restaurant is a bright breakfast spot it wouldn’t make sense for all of your photos to be dark and dreary. However if you are a romantic little bistro with mood lighting, darker photos might feel just right. Before posting any photo be sure to ask yourself if it is sending the message that you want.

Terms & Concepts

If you are an inexperienced photographer or a pro who needs a refresher here are some photography terms and concepts to keep in mind when shooting. While following some of these concepts might elevate your photos, that doesn’t mean you have to stick to them. Use your own creativity and see what you come up with!

Depth of Field: The distance between the nearest and furthest objects where objects appear acceptably sharp in an image and in focus. By adjusting your depth of field, you can really make it clear to the viewer what you want to be the focal point of the picture. 

Rule of Thirds: A guideline that proposes an image should be imagined as divided into nine equal parts and that compositional elements should be placed along the lines for a more balanced photo.

Bokeh: The out of focus blurred parts in a background.

Exposure: How light or dark an image is.

Aperture: The size of the opening in the lens. The larger the opening the more light allowed into the lens.

Photos are a universal language that doesn’t need a translator. They are an effective way to communicate to customers and entice them to come to your restaurant. Food photography might seem intimidating, but by ensuring that you have good lighting, interesting content, and some creative thinking, you’ll be well on your way to showcasing your food and your restaurant in the best way possible.

Do you have any food photography tips for us? Let us know in the comments!

What is a Tufted Booth?

 

What is a Freight Forwarder

When looking at restaurant booths, there are a lot of options to choose from. If you decide to create a custom booth design the options can seem endless and overwhelming. One of the options that you might notice is the selection for a tufted booth, but what exactly is a tufted booth?

To tuft a fabric means to make depressions at regular intervals by passing thread through it. Most commonly found on different types of cushions, including the back cushion of a restaurant booth.

A tufted booth is a fabric or vinyl restaurant booth that has tufting on the back created by depressions in the material. Typically, it is done in a repeating diamond pattern, which is most common. The diamond button pattern uses a combination of buttons and folds to create diamond shapes on the back of the booth.

In total there are four types of tufting: biscuit button tufting, diamond button tufting, single line button tufting, and buttonless tufting. By using these four different styles, completely different looks can be created.

Adding tufting to a restaurant booth can create some flair and visual interest, to an otherwise simplistic booth. Or it can be used as added texture to an already beautiful booth. Designers use tufting to create a particular booth design that can then help communicate to customers the feel of the restaurant. Typically, it is used to communicate a feeling of comfort and luxury.

If you’d like to see examples of all styles of booths, check out our booth gallery on our Facebook page.

 

6 Resolutions You Need to Keep for Your Restaurant

The start of a new year can bring excitement and an extra boost of motivation to get your restaurant on track for a successful year. Resolutions aren’t just for your personal life, they are great for setting goals for your business as well. Now is the perfect time to refocus your intentions and evaluate your restaurant’s performance up to this point. It doesn’t matter if you’ve been in business five years or fifty years, this self-reflection can reignite your excitement for your business.  

Here are some resolution ideas that can help set your restaurant on the path to success for the year:

Improve food inventory management.

Fruits and Veggies on Table

Work together with your food purchaser to know exactly how often certain foods are ordered and how quickly they’re being used up. You’ll also want to meet with your cooks and waitstaff about how ingredients and products are being used. After conducting a food waste audit, create a system that will let you use your orders to the fullest, with as little waste as possible.

According to the “Restaurant Food Waste Action Guide” created by ReFED (a collaboration of private, nonprofit, and public-sector leaders to reduce food waste in the United States), the tracking of thrown away food could cut food costs by two to six percent. Not only can this reduce food waste for the planet, it will also save you from buying unnecessary products that end up going to waste.

Get (more) involved in your community.

Food Specials on Counter

Plan out events for the year that will drive customers to your restaurant for an extra meal and even add some new faces to your regular crowd.

Is there a big local rivalry game coming up? Offer specials customized to that event and put together a theme night. Want to partner with other businesses? Spearhead hosting a festival so that other businesses can show off their wares and you’ve got the food covered.

Give back more.

Volunteers

Have you been approached for a charitable fundraising event but not sure how to accomplish it? Set up guidelines and a fundraising packet to give to interested organizations. This way both parties know what they can expect, and the process is streamlined, making it easy to collaborate.

Not only will customers appreciate your business supporting causes they care about, you might even gain new customers that wouldn’t have come in otherwise.

Know when to delegate.

Daily Schedule Report

You don’t need to be the jack of all trades to have a successful restaurant, but you do need to know how to manage your time effectively to best serve your business. This requires knowing when you should take on a task and when you need to delegate it to others.

Take the time to be serious about setting your calendar and the server schedule. This will help you be more realistic about the free time you have and where you’ll need to pull another manager or staff member to pick up the slack.

Hiring with intent.

Staff Helping Customers

Increase the thought behind when you hire someone. Yes, you are always hiring with specific tasks in mind, but are you just finding any warm body to do them? It’s important to find hard-workers that are self-starting and motivated.

Take the time to analyze your current staff as well. Compare how long they’ve been there to see what is working. If you’re having trouble with hiring, look at how the benefits/perks you’re offering stack up against similar restaurants in your area.

Commit to safety.

Fire Extinguisher on Floor

Staying current on OSHA (Occupational Safety and Health Administration) requirements for your restaurant is not only smart, it’s essential and can prove to be expensive if not followed. Provide your employees a safe, happy, and healthy environment this year by following OSHA’s guidelines. Give regular trainings on fire and equipment safety, especially when new hires are added to your staff.

Knowing how to properly store and prepare food is also important for any restaurant employee to be familiar with. This can build employee confidence and protect customers from food-handling ailments.

The start of a new year is a great time to refocus what your restaurant’s mission is and make changes toward it accordingly. What resolutions are you focused on keeping for your restaurant business?

East Coast Chair & Barstool 2018 Customer Showcases

It has been another great year at East Coast Chair & Barstool. So we’d like to take a moment to take a look back at some of our favorite customer showcases from 2018. Click through the slideshow to see all the wonderful ways our customers have used our furniture to bring their visions to life.

 

 

  • Simons with reclaimed wood seats can be found at Draft Republic in San Diego, CA.
 

 

A big thank you to our customers for making us a part of their year and for sharing photos of their beautiful businesses. If you’d like to submit a photo, you can do so by emailing or messaging us on Facebook.

Breweries and Food Trucks Might Be the New Power Couple

If you have been to a local brewery within the past few years, you may have noticed something a little unexpected during your visit. It might have been colorful, or had a funny name, but it definitely smelled delicious. It was a food truck parked either in front of or in a breweries parking lot offering up appetizing options. Breweries and food trucks are developing a mutualistic relationship that both can benefit from in terms of brand awareness and increased sales.

The numbers for 2018 aren’t in yet, but the growth for breweries in 2017 was strong. The Brewers Association reported an increase of 6,000 breweries in 2017. While the food truck industry is experiencing revenue growth of over 300% in the last three years. Across the United States of America, these two incredibly fast-growing industries are partnering up to boost business for each other. The food truck of today isn’t some shady taco truck hanging out on the corner of the street, that might have been the cause of your food poisoning that one time. These are trucks with themes, curated menus, and devoted owners and staff. Basically, a restaurant operation on wheels!

Breweries are notoriously expensive to get started. Opening your own brewery can range from $100,000 to upwards of $1 million, and once that is all paid for some brewers just don’t have room in the budget to include a full kitchen, food, and the staff to man it. This is where the food truck industry comes in. These portable kitchens are a match made in heaven for a brewery. They offer a product that helps to keep customers on the premises longer, while at the same time not being in competition with the brewery.

Breweries and Food Trucks: A Symbiotic Relationship

Breweries and food trucks aren’t offering the same things, so customers don’t have to choose one over the other. Breweries draw crowds that a food truck can take advantage of, and having a food truck, is just one more experience that a brewery can offer their customer to set them apart from the crowd. Many breweries have even developed a rotating schedule that they post weekly to let customers know what trucks will be available.

Food trucks also come with their own social media following that eagerly waits for them to post their scheduled stops for the week. This is a customer base that they can bring to the brewery and encourage to try the brews. On the very same note, a brewery can have a set of truly devoted customers who wouldn’t think to try food from a Korean BBQ fusion truck, until it was placed right in front of them.

Shared Target Audiences Between Breweries and Food Trucks

It seems that the same customer that is drawn to a brewery, is also drawn to food being served out of a truck. The food truck experience capitalizes on a sense of adventure. It is new food in a different place every night. There is also a level of exclusivity that comes with only being able to serve a limited number of customers and food that can only be found at that particular truck.

Customers also enjoy the personal attention and interaction that occurs at breweries and food trucks. Owners and chefs tend to be more accessible at these businesses and customers enjoy talking about the drinks and food and learning about the processes required to make the food. This works great with breweries that have an outdoor area because the truck is right there!

Curating the Right Menu

Another benefit to food trucks is their easily customizable menu. They can adjust the menu to parallel the craft beer or wine being offered by the brewery. Trucks are seeing success using beers from the brewery to concoct beer infused burgers, or by offering pretzels created to complement the drinking process. If a food truck can create something specific to that brewery that they can sell when the truck isn’t there, such as a special drinking pretzel, even better. Breweries and food trucks can both share in the profits even if the truck isn’t on the premises.

Brewery-goers tend to want salt, bread, meat, and the occasional veggie mixed in. When pairing up with a brewery, a food truck needs to consider their audience when creating the menu. An all veggie menu is probably not going to sell as well as something with meat and bread.

 

Both breweries and food trucks have seen incredible growth over the past few years with no sign of slowing down. By pairing together, they can help ensure the success of both businesses.

Do you have a favorite brewery and food truck combo?  Or has your business paired with a food truck or brewery before? Let us know in the comments below!

What is a Freight Forwarder?

Frequently Asked Questions Graphic

We often have customers call us from Canada, Mexico, Europe, and even the Middle East to order furniture. We only ship to the lower 48 states in the US, but that doesn’t necessarily mean you’re out of luck. By using a freight forwarder, you can still order your favorite East Coast Chair & Barstool products and get them sent anywhere.

A freight forwarder is a company that specializes in moving freight around the world on behalf of both companies and individuals. They do not transport the freight themselves, but they work with air, land, and sea shippers; think of them as the project manager in charge of getting your freight to you. A good freight forwarder will assist you with coordination, documentation, insurance, and tracking for your shipment. They will also warehouse your shipment until it is ready to leave and can consolidate multiple shipments from different suppliers into one larger shipment so that it all leaves together.

One of the main benefits of using a freight forwarder is that they build relationships with shippers and move a large volume of freight, so they can often negotiate better rates than what you could get for a single shipment.

If you need to ship your East Coast Chair & Barstool furniture to Alaska, Hawaii, or any country other than the US, you will need to hire a freight forwarder and work out the logistics before purchasing from us. The forwarder will give you a U.S. based address to ship the furniture to, which you will then give to us as the delivery address.  Please note that, after your shipment arrives at the forwarder, you assume ownership of it, and it is your (or the forwarder’s) responsibility to get it to its final destination.